Spiced rhubarb compote

Every January to March, food bloggers, Instagrammers and magazines alike feverishly await the eruption of rhubarb onto supermarket shelves. The glorious Pepto Bismol pink of rhubarb compotes, jams, jellies and pies comes as a welcome antidote to the relentless greens, dirty browns, and insipid whites that define the vegetable world, the colour palette extending only as far as orange (unless you count beetroot, which is usually dirty and brown on the outside anyway). The rhubarb’s path to the glitzy world of Instafeeds, magazine shoots, and blog posts wasn’t, however, an easy one.

Incarcerated in a dark and lonely place, ostracise d by jealous peers, and finally belle of the ball, you might just mistake rhubarb’s story for Cinderella’s. Continue…

Sun blushed tomato, feta, herb and giant couscous salad jars

Give this dish a few hours between making it and eating it. The more time those bouncy grains of couscous have to soak up the lemony, garlicky dressing, the more delicious this salad becomes – making it the perfect picnic salad. You can choose which grains, beans and pulses you prefer, and if ever I have some leftover chicken, that’s worth shredding in too. Number 1 tip? Make sure you have some good quality sun-blushed tomatoes – they’re sweeter with a softer texture than sun-dried. Continue…

My five-day lunchbox saga

Whilst picnics are clearly the creme-de-la-creme of outdoor meals, packed lunches still have a je ne sais quoi – if you do them right. Say goodbye to plastic-packaged meal deals and on-the-go sandwiches. It’s time to make your packed lunch something you look forward to. Every week day this week, I will be showing you what I’ve packed for my work lunch together with a recipe. Continue…